Culinary

The Tel Aviv bar opens Friday afternoons: Wines by the glass or half, vermouth & amaro in carafes, Chef Ben Cohen’s Daylight Drinking menu, and hamusta kubba until the pot is gone.

Beef roll coated with mustard and honey, served whole and sliced at the table, with two coating options, plus a side of Jordan or mixed mushrooms to serve alongside.

Spice lovers, assemble: The iconic pepper sauce is now incorporated into the dough and toppings, creating an extra-hot version of the family pizza.

Chef Ohad Solomon’s 12-course tasting menu is among the city’s most sophisticated dining experiences.

One of Israel’s largest culinary and cultural events: Hundreds of thousands are expected to visit the unique “A Story of Food” festival during Passover 2026 at Expo Tel Aviv.

The Japon restaurant in Jaffa serves pani puri and precisely crafted sushi, while Fadi Yaish’s “S’90 Diner” blends Jordanian and New York cuisines into rich, distinctive dishes.

In the iconic space of the former Max Brenner Chocolate Bar, Agay and Avidan brothers offer an urban dining experience with an open kitchen, sleek design, and a menu focused on fish and greens.

In days when the line between a bustling market and a mall food court is blurred, this sandwich redraws the boundary.

If it looks like meat, smells like meat, and tastes like meat – it isn’t necessarily meat. Meshek Barzilay in Tel Aviv challenges the palate and long-held assumptions.

Yehezkel Kazaz Street in Or Yehuda may have Israel’s densest culinary scene, with Blamo-Sassi’s Bureka standing out as one of the country’s best-value bites.